AFET VE ACİL DURUMLARDA KULLANILAN GIDA TASARIMLARININ İNCELENMESİ

Yıl 2025, Cilt: 50 Sayı: 6, 1120 - 1136, 08.12.2025

Berkan Eren , Eda Güneş

https://doi.org/10.15237/gida.GD25097

Öz

Afet ve acil durum gıdaları, doğal afetler, salgınlar, savaşlar ve diğer insani kriz durumlarında bireylerin temel beslenme ihtiyaçlarını karşılayarak hayatta kalmasını sağlayan stratejik gıda kaynaklarıdır. Bu gıdalar aynı zamanda afetlerden etkilenen toplumlarda sıkça karşılaşılan yetersiz beslenme riskinin azaltılmasında da kritik rol oynamaktadır. Bu çalışmanın amacı, uluslararası düzeyde yaşanan afet ve kriz durumlarında hayati rol oynayan acil durum gıdalarının üretimine yönelik gerçekleştirilen tasarımları sistematik inceleme yöntemiyle değerlendirmektir. Bu kapsamda, çalışmanın genel akışında PRISMA-P akış diyagramı önerileri temel alınmıştır. 01-05 Haziran 2025 tarihleri arasında Web of Science veri tabanı üzerinden yapılan tarama sonucunda, sistematik incelemeye dahil edilmesi uygun bulunan 13 çalışma belirlenmiştir. Araştırmanın bulguları, afet ve acil durum gıdalarının çoğunlukla buğday, mısır, mangrov ve fasulye türleri gibi yerel bitkisel unlardan oluştuğunu ortaya koymaktadır. Çalışmanın, gelecekteki olası afet ve acil durumlarda gıda güvencesinin sağlanmasına yönelik geliştirilecek gıda politikalarına ışık tutması hedeflenmektedir.

Anahtar Kelimeler

Doğal Afet , Acil Durum Gıdası , Gıda Güvencesi

AN ANALYSIS OF FOOD DESIGNS USED IN DISASTERS AND EMERGENCIES

Öz

Disaster and emergency foods are strategic food sources that enable individuals to survive by meeting their basic nutritional needs during natural disasters, epidemics, wars, and other humanitarian crises. These foods also play a critical role in reducing the risk of malnutrition, which is often encountered in communities affected by disasters. The aim of this study is to systematically evaluate designs for the production of emergency foods, which play a vital role in international disasters and crisis situations. In this context, the PRISMA-P flow diagram recommendations were used as a basis for the general flow of the study. A search conducted on the Web of Science database between 1 and 5 June 2025 identified 13 studies suitable for inclusion in the systematic review. The findings of the research reveal that disaster and emergency foods mostly consist of local plant-based flours such as wheat, corn, mangrove, and bean types. The study aims to shed light on food policies to be developed to ensure food security in future potential disasters and emergencies.

Anahtar Kelimeler

Natural Disaster , Emergency Food , Food Security

Kaynakça

• AFAD (2018). Türkiye’de afet yönetimi ve doğa kaynaklı afet istatistikleri. Disaster management and natural disaster statistics in Turkey. https://www.afad.gov.tr/kurumlar/afad.gov.tr/35429/xfiles/Turkiye_de_Afetler.pdf
• Afifah, D. N., Ayustaningwarno, F., Rahmawati, A., Cantikatmaka, D. N., Wigati, N., Noer, E. R., Widyastuti, N., Wijayanti, H. S., Sugianto, D. N., Ningrum, Y. P. A. (2023). Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives. Scientific Reports, 13(1), 15161.
• Afifah, D. N., Ningrum, Y. P. A., Syahidah, T., Nuryanto, N., Ayustaningwarno, F., Sugianto, D. N. (2022). Nutrient content, organoleptic quality, and shelf life of sagon substitute from lindur (bruguiera gymnorrhiza L.) and soybean flour (glycine max L.), as an alternative emergency food. Frontiers in Nutrition, 9, 878539.
• Ahmed, T., Choudhury, N., Hossain, M. I., Tangsuphoom, N., Islam, M. M., De Pee, S., Steiger, G., Fuli, R., Sarker, S. A. M., Parveen, M., West, K. P., Christian, P. (2014). Development and acceptability testing of ready-to-use supplementary food made from locally available food ingredients in Bangladesh. BMC Pediatrics, 14(1), 164. https://doi.org/10.1186/1471-2431-14-164
• Ainehvand, S., Raeissi, P., Ravaghi, H., Maleki, M. (2019). The characteristic features of emergency food in national level natural disaster response programs: A qualitative study. Journal of Education and Health Promotion, 8(1), 58.
• Aini, N., Prihananto, V., Wijonarko, G., Sustriawan, B., Dinayati, M., Aprianti, F. (2018). Formulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour. International Food Research Journal, 25(1). http://www.ifrj.upm.edu.my/25%20(01)%202018/(38).pdf
• Aldemir, T. (2023). Doğal afetler sonrası afetzedelerin beslenmesi: 2023 Kahramanmaraş depremi örneği. Avrasya Sosyal ve Ekonomi Araştırmaları Dergisi, 10(4), 686-701.
• Alp, D., Bulantekin, Ö. (2021). The microbiological quality of various foods dried by applying different drying methods: A review. European Food Research and Technology, 247(6), 1333-1343. https://doi.org/10.1007/s00217-021-03731-z
• Anandito, R. B. K., Kurniawan, S. R., Nurhartadi, E. (2018). Formulation of emergency food in biscuit-form made from proso millet flour (Panicum miliaceum) and snakehead fish (Channa striata)-tempeh flour koya. IOP Conference Series: Earth and Environmental Science, 116(1), 012015. https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012015/meta
• Anandito, R. B. K., Siswanti, S., Nurhartadi, E., Hapsari, R. (2016). Formulasi pangan darurat berbentuk food bars berbasis tepung millet putih (Panicum milliaceum L.) dan tepung kacang merah (Phaseolus vulgaris L.). Agritech, 36(1), 23-29.
• Arimond, M., Zeilani, M., Jungjohann, S., Brown, K. H., Ashorn, P., Allen, L. H., Dewey, K. G. (2015). Considerations in developing lipid‐based nutrient supplements for prevention of undernutrition: Experience from the International Lipid‐Based Nutrient Supplements (iLiNS) Project. Maternal & Child Nutrition, 11, 31-61. https://doi.org/10.1111/mcn.12049
• Atasoy, Z. B. K., Kurt, S. C., Beckerman-Hsu, J., Soyunen, S., Kalyoncu, M. F., Kaptanoglu, A. (2024). Evaluation of the emergency nutrition response in Malatya after Türkiye-Syria earthquake. British Journal of Nutrition, 131(7), 1244-1258.
• Aycan, S., Toprak, İ., Yüksel, B., Özer, H., Çakır, B. (2002). Afet durumlarında beslenme hizmetleri. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü.
• Bahwere, P. (2014). Severe Acute Malnutrition during Emergencies: Burden, Management, and Gaps. Food and Nutrition Bulletin, 35(2_suppl1), S47-S51. https://doi.org/10.1177/ 15648265140352S107
• Ballester, J., Quijal-Zamorano, M., Méndez Turrubiates, R. F., Pegenaute, F., Herrmann, F. R., Robine, J. M., Basagaña, X., Tonne, C., Antó, J. M., Achebak, H. (2023). Heat-related mortality in Europe during the summer of 2022. Nature Medicine, 29(7), 1857-1866.
• Barka, A. (1999). The 17 August 1999 Izmit Earthquake. Science, 285(5435), 1858-1859. https://doi.org/10.1126/science.285.5435.1858
• Bounie, D., Arcot, J., Cole, M., Egal, F., Juliano, P., Mejia, C., Rosa, D., Sellahewa, J. (2020). The role of food science and technology in humanitarian response. Trends in Food Science & Technology, 103, 367-375.
• Bridha, R. L., Putri, D. P., Priatini, W., Sabila, S. S., Tsaniah, I., Insani, H. M. (2024). Banana blossom as a local resource-based emergency food innovation fusion food product. E3S Web of Conferences, 600, 01004.
• Brisske, L. K., Lee, S. ‐Y., Klein, B. P., Cadwallader, K. R. (2004). Development of a prototype high‐energy, nutrient‐dense food product for emergency relief. Journal of Food Science, 69(9). https://doi.org/10.1111/j.1365-2621.2004.tb09950.x
• Brunkard, J., Namulanda, G., Ratard, R. (2008). Hurricane katrina deaths, louisiana, 2005. Disaster Medicine and Public Health Preparedness, 2(4), 215-223.
• Burns, N., Grove, S. K. (2010). Understanding nursing research-eBook: Building an evidence-based practice. Elsevier Health Sciences.
• Canti, M., Hadi, T. C., Lestari, D. (2021). Instant noodles from pumpkin (Cucurbita moschata D.) and anchovy flour (Stolephorus commersini) as an alternative emergency food. Jurnal Gizi Pangan, 16(1), 37-44.
• Carrera-Rivera, A., Ochoa, W., Larrinaga, F., Lasa, G. (2022). How-to conduct a systematic literature review: A quick guide for computer science research. MethodsX, 9, 101895.
• Chaparro, C. M., Dewey, K. G. (2010). Use of lipid‐based nutrient supplements (LNS) to improve the nutrient adequacy of general food distribution rations for vulnerable sub‐groups in emergency settings. Maternal & Child Nutrition, 6(1), 1-69. https://doi.org/10.1111/j.1740-8709.2009.00224.x
• Cinar, E., Trott, P., Simms, C. (2019). A systematic review of barriers to public sector innovation process. Public Management Review, 21(2), 264-290. https://doi.org/10.1080/14719037.2018.1473477
• Colón-Ramos, U., Roess, A. A., Robien, K., Marghella, P. D., Waldman, R. J., Merrigan, K. A. (2019). Foods distributed during federal disaster relief response in Puerto Rico after Hurricane María did not fully meet federal nutrition recommendations. Journal of the Academy of Nutrition and Dietetics, 119(11), 1903-1915.
• Çakmak, H., Ocaktan, M. E., Akdur, R. (2018). Doğal afetler, eşitsizlikler ve sağlık sonuçları. A. Akın (Ed.), Eşitsizlikler ve sağlık sonuçları içinde (ss. 88-94). Türkiye Klinikleri, Ankara.
• Darniadi, S., Adiandri, R. S., Hidayah, N. (2012, September). Optimizing formula of composite flour-based snack bar for emergency food product (EFP). In II Asia Pacific Symposium on Postharvest Research Education and Extension: APS2012 1011, 251-258. International Society for Horticultural Science. https://www.actahort.org/books/1011/1011_30.htm
• Delimont, N. M., Fiorentino, N. M., Opoku-Acheampong, A. B., Joseph, M. V., Guo, Q., Alavi, S., Lindshield, B. L. (2017). Newly formulated, protein quality-enhanced, extruded sorghum-, cowpea-, corn-, soya-, sugar-and oil-containing fortified-blended foods lead to adequate vitamin A and iron outcomes and improved growth compared with non-extruded CSB+ in rats. Journal of Nutritional Science, 6, e18.
• De‐Regil, L. M., Suchdev, P. S., Vist, G. E., Walleser, S., Peña‐Rosas, J. P. (2013). Home fortification of foods with multiple micronutrient powders for health and nutrition in children under two years of age (Review). Evidence-Based Child Health: A Cochrane Review Journal, 8(1), 112-201. https://doi.org/10.1002/ebch.1895
• Dilawari, R., Kaur, N., Priyadarshi, N., Prakash, I., Patra, A., Mehta, S., Singh, B., Jain, P., Islam, M. A. (2022). Soybean: A Key Player for Global Food Security. S. H. Wani, N. U. R. Sofi, M. A. Bhat, F. Lin (Ed.), Soybean Improvement içinde (ss. 1-46). Springer International Publishing. https://doi.org/10.1007/978-3-031-12232-3_1
• Duclercq, M.-P. (2014, December). Production of ready-to-use food (RUF): An overview of the steps and challenges involved in the “local” production of RUF [Teknik Özet]. CMAM Forum. https://cmamforum.org/Pool/Resources/Local-production-RUF-Overview-steps-and-challenges-Dec-2014.pdf
• EM-DAT (2023). 2023 Disasters in numbers. The International Disaster Database. https://files.emdat.be/reports/2023_EMDAT_report.pdf
• Fatmah, F. (2024). Mangrove sword bean food bar as the emergency food product for children under the age of five due to landslides. IDRiM Journal, 14(1), 197-211. https://doi.org/10.5595/001c.116627
• Fatmah, F., Utomo, S. W., Lestari, F. (2021). Broccoli-soybean-mangrove food bar as an emergency food for older people during natural disaster. International Journal of Environmental Research and Public Health, 18(7), 3686.
• Fu, Y., Wang, J., Huang, S., Duan, F. (2024). High oxygen barrier property of polyethylene composite films with bilayer polyvinyl alcohol coating for emergency foods in high‐humidity environments. Journal of Applied Polymer Science, 141(16), e55251. https://doi.org/10.1002/ app.55251
• Getahun, A. (1974). The role of wild plants in the native diet in Ethiopia. Agro-Ecosystems, 1, 45-56.
• Ghorbani, E., Dabbagh Moghaddam, A., Sharifan, A., Kiani, H. (2021). Emergency food product packaging by pectin‐based antimicrobial coatings functionalized by pomegranate Peel extracts. Journal of Food Quality, 2021(1), 6631021.
• Gough, D., Thomas, J., Oliver, S. (2012). Clarifying differences between review designs and methods. Systematic Reviews, 1(1), 28. https://doi.org/10.1186/2046-4053-1-28
• Gribble, K. (2018). Supporting the Most Vulnerable Through Appropriate Infant and Young Child Feeding in Emergencies. Journal of Human Lactation, 34(1), 40-46. https://doi.org/10.1177/0890334417741469
• Hadi, S., Amani, R., Tehrani, M. M., Hadi, V., Hejri, S., Askari, G. (2022). Ready-to-use therapeutic food (RUTF) formulations with functional food and nutrient density for the treatment of malnutrition in crisis. International Journal of Preventive Medicine, 13(1), 16.
• Hadi, V., Norouzy, A., Tehrani, M. M., Nematy, M., Hadi, S. (2018). Properties of compact food bars: A review study. Journal of Nutrition, Fasting & Health, 6(3).
• Hadiningsih, N., Nuraeni, I., Listianasari, Y. (2023). Formulation of emergency food bars made from cassava flour and red bean flour. Jurnal Gizi Dan Pangan, 18(Supp. 1), 84-86.
• Han, J., Ruiz‐Garcia, L., Qian, J., Yang, X. (2018). Food Packaging: A comprehensive review and future trends. Comprehensive Reviews in Food Science and Food Safety, 17(4), 860-877. https://doi.org/10.1111/1541-4337.12343
• Hasan, N. W., Putri, T. P. (2020). Preparation of cookies from banana flour, soy flour, and Moringa leaf flour as an emergency food product. IOP Conference Series: Earth and Environmental Science, 486(1), 012059. https://iopscience.iop.org/article/10.1088/1755-1315/486/1/012059/meta
• Hasbullah, H., Rasulu, H., Albaar, N., Mansour, N. A. A. (2020). The use of fishing tuna flour fortification modified tapioca starch in emergency food product. H. Rasulu, B. T. W. Putra, A. S. Nurdin (Eds.), Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRES 2019) içinde (ss. 251-253). Advances in Engineering Research.
• Hayat, I., Ahmad, A., Rafique, N., Rafiq, S., Bashir, S., Ijaz, R., Qayyum, S. (2022). Quality attributes of cookies enriched with functional protein isolate from red kidney beans. Czech Journal of Food Sciences, 40(5), 367-374. https://doi.org/10.17221/243/2021-CJFS
• Hayati, H. D., Wulandari, E., Andoyo, R. (2020). Optimization of biscuit formula based on denaturated whey protein concentrate and sweet potato flour in some protein and mineral concentrations. IOP Conference Series: Earth and Environmental Science, 443(1), 012068. https://iopscience.iop.org/article/10.1088/1755-1315/443/1/012068/meta
• Hayudanti, D., Ethasari, R. K., Alristina, A. D., Laili, R. D. (2022). Management of pregnant women’s nutrition in disaster emergencies in indonesia: A systematic review. International Journal of Advancement in Life Sciences Research, 19-26.
• Hettiarachchy, N., Kalapathy, U. (1997). Soybean protein products. K. Liu (Ed.), Soybeans içinde (ss. 379-411). Springer US. https://doi.org/ 10.1007/978-1-4615-1763-4_8
• Hossain, A. (2018). Quality assessment of high energy biscuits (HEB) products in bangladesh in the framework of process capability analysis. International Journal of Modern Computation, Information and Communication Technology, 69-82.
• Hussain, E., Kalaycıoğlu, S., Milliner, C. W., Çakir, Z. (2023). Preconditioning the 2023 Kahramanmaraş (Türkiye) earthquake disaster. Nature Reviews Earth & Environment, 4(5), 287-289.
• Huybregts, L., Houngbé, F., Salpéteur, C., Brown, R., Roberfroid, D., Ait-Aissa, M., Kolsteren, P. (2012). The effect of adding ready-to-use supplementary food to a general food distribution on child nutritional status and morbidity: a cluster-randomized controlled trial. PLoS Medicine, 9(9), e1001313. https://doi.org/10.1371/journal.pmed.1001313
• Islam, M. S., Muhyidiyn, I., Islam, M. R., Hasan, M. K., Hafeez, A. G., Hosen, M. M., Saneoka, H., Ueda, A., Liu, L., Naz, M. (2022). Soybean and sustainable agriculture for food security. T. Ohyama, Y. Takahashi, N. Ohtake, T. Sato, S. Tanabata (Ed.), Soybean - recent advances in research and applications içinde. IntechOpen. https://www.intechopen.com/chapters/81069
• Jeambey, Z., Johns, T., Talhouk, S., Batal, M. (2009). Perceived health and medicinal properties of six species of wild edible plants in north-east Lebanon. Public Health Nutrition, 12(10), 1902-1911.
• Joseph, M., Guo, Q., Lindshield, B., Adedeji, A. A., Alavi, S. (2025). Characterization of extruded sorghum-soy blends to develop pre-cooked and nutritionally dense fortified blended foods. Foods, 14(5), 779.
• Kaçar, H. K., Kaçar, Ö. F., Kose, T., Avery, A. (2024). The food and nutritional insecurity experienced by pregnant women living in shelters following the 2023 earthquakes in Turkiye. International Journal of Disaster Risk Reduction, 114, 104987.
• Kampstra, N. A., Van Hoan, N., Koenders, D. J. P. C., Schoop, R., Broersen, B. C., Mouquet‐Rivier, C., Traoré, T., Bruins, M. J., De Pee, S. (2018). Energy and nutrient intake increased by 47–67% when amylase was added to fortified blended foods-A study among 12‐ to 35‐month‐old Burkinabe children. Maternal & Child Nutrition, 14(1), e12459. https://doi.org/ 10.1111/mcn.12459
• Kathiresan, K., Rajendran, N. (2005). Coastal mangrove forests mitigated tsunami. Estuarine, Coastal and Shelf Science, 65(3), 601-606.
• Khairunnisa, S., Andoyo, R., Marta, H., Saripudin, G. L. U. (2018). Process optimization of emergency food originated from denatured whey protein concentrate and dried sweet potato puree. IOP Conference Series: Earth and Environmental Science, 157(1), 012032. https://iopscience.iop.org/article/10.1088/1755-1315/157/1/012032/meta
• Kirsch, T. D., Wadhwani, C., Sauer, L., Doocy, S., Catlett, C. (2012). Impact of the 2010 Pakistan floods on rural and urban populations at six months. PLoS Currents, 4, e4fdfb212d2432.
• LaGrone, L. N., Trehan, I., Meuli, G. J., Wang, R. J., Thakwalakwa, C., Maleta, K., Manary, M. J. (2012). A novel fortified blended flour, corn-soy blend ‘plus-plus,’is not inferior to lipid-based ready-to-use supplementary foods for the treatment of moderate acute malnutrition in Malawian children. The American Journal of Clinical Nutrition, 95(1), 212-219.
• Levkoe, C. Z., Strutt, C. (2024). Creating a municipal-level emergency food plan: Lessons from Thunder Bay, Ontario. Journal of Agriculture, Food Systems, and Community Development, 13(4), 19-34. https://doi.org/10.5304/jafscd.2024.134.016
• Liberati, A., Altman, D. G., Tetzlaff, J., Mulrow, C., Gøtzsche, P. C., Ioannidis, J. P., Clarke, M., Devereaux, P. J., Kleijnen, J., Moher, D. (2009). The PRISMA statement for reporting systematic reviews and meta-analyses of studies that evaluate healthcare interventions: Explanation and elaboration. Bmj, 339. https://www.bmj.com/ content/339/bmj.b2700.abstract
• Lieber, M., Chin-Hong, P., Kelly, K., Dandu, M., Weiser, S. D. (2022). A systematic review and meta-analysis assessing the impact of droughts, flooding, and climate variability on malnutrition. Global Public Health, 17(1), 68-82. https://doi.org/10.1080/17441692.2020.1860247
• Liu, X., Zhou, P., Tran, A., Labuza, T. P. (2009). Effects of polyols on the stability of whey proteins in intermediate-moisture food model systems. Journal of Agricultural and Food Chemistry, 57(6), 2339-2345. https://doi.org/10.1021/jf802789y
• Mahendradatta, M., Laga, A., Nurhisna, N. I. U. (2020). Study of snack bar combination of banana flour (Musa paradisiaca) and mung bean flour blending as emergency food. IOP Conference Series: Earth and Environmental Science, 486(1), 012054. https://iopscience.iop.org/article/10.1088/1755-1315/486/1/012054/meta
• Manary, M. J. (2006). Local production and provision of ready-to-use therapeutic food (RUTF) spread for the treatment of severe childhood malnutrition. Food and Nutrition Bulletin, 27(3 Suppl), S83-S89. https://doi.org/ 10.1177/15648265060273S305
• McGuire, S. (2015). FAO, IFAD, and WFP. The state of food insecurity in the world 2015: Meeting the 2015 international hunger targets: taking stock of uneven progress. Rome: FAO, 2015. Advances in Nutrition, 6(5), 623-624.
• Mengesha, A., Hailu, S., Birhane, M., Belay, M. M. (2021). The prevalence of stunting and associated factors among children under five years of age in southern Ethiopia: Community based cross-sectional study. Annals of Global Health, 87(1), 111.
• Mohammadian, M., Dabbagh Moghaddam, A., Almasi, L., Bohlooli, S., Sharifan, A. (2021). The enrichment of emergency food rations with complexes made of curcumin/quercetin-whey protein nanofibrils to improve their antioxidant activity. Journal of Food and Bioprocess Engineering, 4(1), 63-68.
• Moher, D., Liberati, A., Tetzlaff, J., Altman, D. G. (2009). Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement. Bmj, 339. https://www.bmj.com/ content/339/bmj.b2535.short
• Morganstein, J. C., Ursano, R. J. (2020). Ecological disasters and mental health: Causes, consequences, and interventions. Frontiers in Psychiatry, 11, 1.
• Niroula, A. (2019). Preparation and shelf life study of high energy biscuits [Doktora Tezi]. http://202.45.146.37:8080/jspui/handle/123456789/108
• Nurhayati, N., Alfian, A. R. (2017). Quality characteristics of natural edamame jam without preservative ingredient as supplementary of emergency food. Advanced Science Letters, 23(12), 11793-11796.
• Nurhayati, N., Maryanto, M., Gandaningarum, L. (2018). Sensory and chemical characteristics of bar cookies made from mung bean flour and ripe plantain var Raja as emergency food. Pertanika Journal of Tropical Agricultural Science, 41(3), 1413-1422. http://www.pertanika.upm.edu.my/
• Öztürk, İ., Koçak, Ç. (2017). Türk Kızılayı afetlerde beslenme kılavuzu. Ankara: Türk Kızılayı.
• Pati, D., Lorusso, L. N. (2018). How to Write a Systematic Review of the Literature. HERD: Health Environments Research & Design Journal, 11(1), 15-30. https://doi.org/10.1177/ 1937586717747384
• Pradipta, D. R. E., Andoyo, R. (2020). Optimization formulation of high protein biscuit made from denaturated whey protein concentrate and sweet potato flour supplemented with mineral as emergency food. IOP Conference Series: Earth and Environmental Science, 443(1), 012066. https://iopscience.iop.org/article/10.1088/1755-1315/443/1/012066/meta
• Prance, G. T. (2007). Ethnobotany, the science of survival: A declaration from Kaua’i. Economic Botany, 61(1), 1-2. https://doi.org/10.1007/ BF02862367
• Redzic, S. (2010). Wild medicinal plants and their usage in traditional human therapy (Southern Bosnia and Herzegovina, W. Balkan). J Med Plants Res, 4(11), 1003-1027.
• Redžić, S., Ferrier, J. (2014). The Use of Wild Plants for Human Nutrition During a War: Eastern Bosnia (Western Balkans). A. Pieroni, C. L. Quave (Ed.), Ethnobotany and biocultural diversities in the Balkans içinde (ss. 149-182). Springer New York. https://doi.org/10.1007/978-1-4939-1492-0_9
• Reggi, D., Alessio, G., Ndereyimana, A., Minuti, A., Spigno, G., Bertoni, G. (2024). Ready-to-use supplementary-food biscuit production with low-cost ingredients for malnourished children in Sub-Saharan Africa. Foods, 13(11), 1614. https://doi.org/10.3390/foods13111614
• Regier, G. K., Lindshield, B. L., Lilja, N. K. (2019). Nutrient Cost-Effectiveness of Fortified Blended Food Aid Products. Food and Nutrition Bulletin, 40(3), 326-339. https://doi.org/10.1177/0379572119846331
• Resti, N., Ayustaningwarno, F., Nuryanto, N., Chasanah, E., Purwani, E. Y., Zhu, F., Sudarmawan, I., Afifah, D. N. (2024). Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food. Food Production, Processing and Nutrition, 6(1), 92. https://doi.org/10.1186/s43014-024-00266-0
• Ritchie, H., Rosado, P. Roser, M. (2022). How many people die from disasters, and how are these impacts changing over time? Our world in data. https://ourworldindata.org/natural-disasters
• Salam, R. A., MacPhail, C., Das, J. K., Bhutta, Z. A. (2013). Effectiveness of Micronutrient Powders (MNP) in women and children. BMC Public Health, 13(S3), S22. https://doi.org/ 10.1186/1471-2458-13-S3-S22
• Santini, A., Novellino, E., Armini, V., Ritieni, A. (2013). State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff. Food Chemistry, 140(4), 843-849.
• Schofield, E. C., Mason, J. B. (1996). Setting and evaluating the energy content of emergency rations. Disasters, 20(3), 248-260. https://doi.org/10.1111/j.1467-7717.1996.tb01037.x
• Shalihah, A. N., Andoyo, R., Wulandari, E. (2020). Optimation of microorganism level of semi-solid emergency food based on denatured whey protein concentrate (WPC) with different mineral concentration and sterilization levels. IOP Conference Series: Earth and Environmental Science, 443(1), 012069. https://doi.org/10.1088/1755-1315/443/1/012069
• Sheibani, E., Dabbagh Moghaddam, A., Sharifan, A., Afshari, Z. (2018). Linear programming: An alternative approach for developing formulations for emergency food products. Journal of the Science of Food and Agriculture, 98(4), 1444-1452. https://doi.org/10.1002/jsfa.8612
• Singh, S. N. (2010). Nutrition in emergencies: Issues involved in ensuring proper nutrition in post-chemical, biological, radiological, and nuclear disaster. Journal of Pharmacy and Bioallied Sciences, 2(3), 248-252. Siva, N., Anderson, C. T. (2023). Assessing lignocellulosic biomass as a source of emergency foods. Current Research in Food Science, 7, 100586.
• Snilstveit, B., Oliver, S., Vojtkova, M. (2012). Narrative approaches to systematic review and synthesis of evidence for international development policy and practice. Journal of Development Effectiveness, 4(3), 409-429. https://doi.org/10.1080/19439342.2012.710641
• Sulaiman, N., Verner, V., Polesny, Z. (2023). Socioeconomic dimensions of wild food plant use during the conflict in Syria. Economic Botany, 77(3), 267-281. https://doi.org/10.1007/s12231-023-09579-6
• Sumarto, S., Radiati, A., Aprianty, D., Nuraeni, I., Karimah, I. (2023). Development of emergency food products from various flour of cereals, tubers, pulses, and local freshwater fish from Indonesia. Asian Journal of Engineering, Social and Health, 2(3), 171-187.
• Sunyoto, M., Andoyo, R., Masitoh, E. (2019). Characteristics of high protein snack bar made of modified sweet potato flour. IOP Conference Series: Earth and Environmental Science, 347(1), 012064. https://iopscience.iop.org/article/10.1088/1755-1315/347/1/012064/meta
• Vorstenbosch, T., De Zwarte, I., Duistermaat, L., Van Andel, T. (2017). Famine food of vegetal origin consumed in the Netherlands during World War II. Journal of Ethnobiology and Ethnomedicine, 13(1), 63. https://doi.org/10.1186/s13002-017-0190-7
• Wagh, V. D., Deore, B. R. (2015). Ready to use therapeutic food (RUTF): An overview. Advances in Life Sciences and Health, 2(1), 1-15.
• Walsh, M. (2009). The use of wild and cultivated plants as famine foods on Pemba Island, Zanzibar. Études Océan Indien, 42-43, 217-241.
• Williamson, E. J., Walker, A. J., Bhaskaran, K., Bacon, S., Bates, C., Morton, C. E., Curtis, H. J., Mehrkar, A., Evans, D., Inglesby, P. (2020). OpenSAFELY: Factors associated with COVID-19 death in 17 million patients. Nature, 584(7821), 430.
• Yanti, Violina, V., Putri, C. E., Lay, B. W. (2023). Branched chain amino acid content and antioxidant activity of mung bean tempeh powder for developing oral nutrition supplements. Foods, 12(14), 2789. https://doi.org/10.3390/foods12142789
• Yaşar, K., Çiftçi, B. E. (2025). Disaster and emergency foods: Development and nutritional strategies. Gıda Bilimi ve Mühendisliği Araştırmaları, 4(1), 29-39.
• Yekta, R., Moghaddam, A. D., Hosseini, H., Sharifan, A., Hadi, S., Hosseini-Shokouh, S.-J. (2024). Effect of using biodegradable film constituting red grape anthocyanins as a novel packaging on the qualitative attributes of emergency food bars during storage. Food Science & Nutrition, 12(4), 2702-2723. https://doi.org/10.1002/fsn3.3951
• Yilmaz, A. (2012). Türkiye’de afetlerde karşılaşılan sorunlar. Manas Sosyal Araştırmalar Dergisi, 1(1), 61-81.
• Yu, D., Liu, J., Ju, B., Chen, Y., Sun, H. (2025). Fabrication and characterization of algal oil-loaded Pickering emulsion gels stabilized by whey protein isolate/starch complex as an emergency food. International Journal of Biological Macromolecules, 309, 142782.
• Zoumas, B. L., Armstrong, L. E., Backstrand, J. E., Chenoweth, W. E., Chinachoti, P., Klein, B. P., Lane, H. W., Marsh, K. S., Tolvanen, M. (2002). High-energy, nutrient-dense emergency relief food product. Washington, DC: Academy Press.